Removable prosthesis with precision attachments for the lower jaw in lateral edentation by Lucia Alexandra Draghici, Tudor Ionescu, Teodora Maria Pangica, Dorin Alexe

Subjects: “…fixed restauration…”
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Local Restaurants’ Effect on Tourist Experience: A Case from Istanbul by H. Ayşen Karagöz, Ezgi Erkmen, Tevfik Demirciftci

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Food choices determinants in à la carte restaurants by Rita de Cássia Ribeiro, Carolina Fagundes Silveira Teixeira, Rita de Cássia Marques, Edgar Gastón Jacobs Flores Filho

Subjects: “…restaurants. meals. choice behavior.…”
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Environmental conditions in commercial restaurants of a public university by Marlene Azevedo Magalhães Monteiro, Cynthia Graciane Carvalho Ramos, Rita de Cássia Ribeiro, Maria Aparecida Vieira Teixeira Garcia

Subjects: “…restaurants. occupational health. human engineering.…”
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A strategy to increase lamb meat consumption from a relationship marketing perspective by María Teresa Maza, Keyla Alvarez, Pilar Uldemolins

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My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises by Ester Võsu, Anu Kannike

Subjects: “…restaurant…”
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Features of the restaurant market and consumer behavior in the Moscow restaurant business segment: study results by A. N. Timokhovich

Subjects: “…restaurant business…”
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The significance of the digitalization and online communication tools used by five-star restaurants in Bulgaria by Mariya Stankova, Svetoslav Kaleychev

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Near and similar restaurants: competitors or allies? by Alexander Sánchez-Rodríguez, Margarita De Miguel-Guzmán, Gelmar García-Vidal, Rodobaldo Martínez-Vivar

Subjects: “…restaurant…”
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Selected health characteristics are associated with urban Canadians’ acceptability of policies promoting healthier restaurant food environments by Jessica Lambert-De Francesch, Kadia Saint-Onge, Nazeem Muhajarine, Lise Gauvin

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Implementation of The AHP Method in Decision Support Systems for Granting Disposal Permits Household Liquid Waste in Makassar City by Ismail Ismail, M Afdal Tahir

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Implementing Lean Management in catering operations: limits and perspectives by Piotr Walentynowicz, Paula Ostrowska

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Tradition et identité alimentaire : discours médiatiques sur La Binerie Mont-Royal by Gwenaëlle Reyt

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Evaluating the role of environmental advertising on the use of eye movements towards the brand by Seyed Hamid Mir Motahari, Sina Nematizadeh, Seyed Abbas Heydari

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Suicides of famous chefs of today: stories and reasons by Oksana Nykyha, Olha Romanchuk, Rostyslav Koval, Myroslava Danylevych, Yuliia Kalymon

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Not about the Food: Social Aspect in Restaurant Dining Experience by Agustina Multi Purnomo, Syukur Pulu Hamu Ratu

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Fine-grained analysis of aspects, sentiments and types of attitudes in restaurant reviews by Marcirio Silveira Chaves, André Laurel, Nélia Sacramento, Cristiane Drebes Pedron

Subjects: “…restaurant management…”
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Secular Agape: The Limits of Love in Botton and Rorty by Artur Ilharco Galvão

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New restaurants and their intra-industry effects: evidence from Portugal by Luís Miguel Serra Coelho

Subjects: “…restaurants…”
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Individual cultural values as determinants of the attitudinal process in the restaurant: a different perspective for understanding brand equity formation by María Eugenia Rodríguez-López, Juan Miguel Alcántara-Pilar, Salvador Del Barrio-García

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